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My obsession with heat and food...JoynersHotPeppers

peppers cooked salads bbq beer wildgame pork nothealthy

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#2121 JoynersHotPeppers

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Posted 14 January 2017 - 09:37 PM

Wait, if the bottom gets crispy and is your fave, then why not keep in pan and get all sides like that?

 

NOW I'm confused.

 

The bottom was like that due to being able to use the glaze all over except bottom. In a pan you simply glaze the top. It was my favorite part when part of the overall bite mixed with a scoop of taters :)


I did a meatloaf on the kettle last summer on top of a lava grill stone, it was bacon wrapped which is damn good but I need to try it moulded out like that and crispy the bottom crust.

Agreed, you will love it. It did not have the texture of meatloaf either, I did not over work the meat and it was like a fresh ground burger texture wise. 


Edited by JoynersHotPeppers, 14 January 2017 - 09:37 PM.

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#2122 The Hot Pepper

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Posted 14 January 2017 - 09:39 PM

So the cripiness was the bare meat on the pan, and the glaze, kept the sides soft? I need some meatloaf lessons lol. Is that right tho?


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#2123 JoynersHotPeppers

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Posted 14 January 2017 - 09:40 PM

So the cripiness was the bare meat on the pan, and the glaze, kept the sides soft? I need some meatloaf lessons lol. Is that right tho?

 

Yes correct, the sides,ends and tops became a nice sticky stiffness for the glaze mix. It was ketchup, local honey, cumin and Franks 


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#2124 The Hot Pepper

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Posted 14 January 2017 - 09:42 PM

Sounds good, hmm sounds good served upside down almost, crust on top... maybe some pineapple rings, like pineapple upside down cake, ok now I'm :drunk:


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#2125 JoynersHotPeppers

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Posted 14 January 2017 - 09:43 PM

Sounds good, hmm sounds good served upside down almost, crust on top... maybe some pineapple rings, like pineapple upside down cake, ok now I'm :drunk:

I turned the bottom towards the phone on that picture. :) 


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